Sous Vide Shrimp and Grits
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
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Perfect results in a few simple steps.
Ingredients for 4
1 pound large shrimp, peeled and deveined
1 cup grits, I used blue corn grits from Anson Mills
1/2 pound bacon, diced
1 large heirloom tomato, diced
5 cups chicken stock
1 cup grated parmesan cheese
Green onions or chives for garnish
Kosher salt
Black pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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Step 2
Season shrimp with salt and pepper. Place in resealable ziplock bag or vacuum bag.
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Step 3
Place in water and sous vide for 30 minutes.
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Finishing Steps
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Step 0
Add grits to a large saucepan, and cover with 4 cups of chicken stock. Bring to simmer, and cover until thickened and creamy.
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Step 1
Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Add diced tomato and saute until water has evaporated. Add one cup of chicken stock and simmer until reduced and thickened.
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Step 2
Remove shrimp, and dump the bag directly into the hot skillet and stir to bring it all together.
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Step 3
Spoon grits onto plate, add parmesan cheese, and top with a generous helping of shrimp, bacon, tomato, sauce, and green onion.